.
. >>>
. >>> THIS SMELLS SO GOOD.
IT'S WARM SUGAR COOKIE.
LIGHT THAT WICK AND YOU HAVE A
GOOD SMELLING HOME.
I WAS SMELLING WARM SUGAR
COOKIE.
COOKIE.
COOKIE. CHRISTINA IS PROBABLY SMELLING
A GOOD STEAK OR SOMETHING LIKE
THAT.
THAT.
THAT. OVER 250 RESTAURANT WILLS
PARTICIPATE IN HOUSTON
RESTAURANT WEEKS.
RESTAURANT WEEKS. THIS IS WHERE DINERS CAN ENJOY
SPECIALLY PRICED PREFIXED
MENUS.
MENUS.
MENUS. CHRISTINA IS FEEDING OUR
APPETITE AT BRENNAN'S
RESTAURANT.
RESTAURANT. I LOVE THIS PLACE.
HI CHRISTINA.
HI CHRISTINA. >> HEY DEB.
YES, I'M SMELLING.
WE'RE BACK HERE IN THE KITCHEN.
SMELLS AMAZING.
SMELLS AMAZING. THE SIGN OF A GOOD RESTAURANT
OR GOOD FOOD IS WHEN YOU GET A
BUNCH OF PEOPLE TOGETHER.
IT'S QUIET.
IT'S QUIET. EVERYBODY IS EATING.
I'M LIKE JOE, I HOPE YOU'RE A
GOOD TALKER.
GOOD TALKER. I'M MESMERIZED BY ALL THIS
YUMMINESS.
YUMMINESS. WE'RE READY TO TASTE IT.
JOE IS THE EXECUTIVE CHEF HERE
AT BRENNAN'S.
AT BRENNAN'S. YOU GUYS BEEN AROUND A LONG
TIME.
TIME.
TIME. 52
TIME. 52 YEARS.
52 YEARS.
52 YEARS. A LOT OF PEOPLE, THIS IS A
STAPLE WHERE PEOPLE COME AND
HAVE GREAT MEMORIES.
NEED TO COME BACK BECAUSE Y'ALL
ARE CONSTANTLY CHANGING.
>> RIGHT.
>> RIGHT.
>> RIGHT. >> Y'ALL KNOW WHAT IT MEANS TO
GO THROUGH A HARD TIME.
BACK IN THE FIRE 2008.
>> I KNOW PARTNERING WITH
RESTAURANT WEEK AND HOUSTON
FOOD BANK IS IMPORTANT TO YOU
GUYS.
GUYS.
GUYS. YOU
GUYS. YOU HAVE BEEN THROUGH A TOUGH
TIME, RIGHT?
TIME, RIGHT? >> THAT'S RIGHT.
GIVING BACK IS IMPORTANT TO US.
>> YOU'RE DOING SOMETHING BIG.
YOU'VE GOT BREAKFAST, LUNCH,
DINNER YOU'RE OFFERING.
TAKE US THROUGH THE DISHES AND
PEOPLE CAN COME IN.
THESE ARE OFFERED ON THE MENUS
WE'LL GIVE BACK.
>> THAT'S RIGHT.
WE'LL START OFF FOR BENCH.
THIS IS ONE OF THE STARTERS.
THIS IS OUR PEACH PARFAIT BOWL.
THIS AND TURTLES GO HAND IN
HAND.
HAND.
HAND. LEADING INTO LUNCH, WE HAVE
SMOKED RED FISH CAKE.
INGLY LOST YOU.
WHERE ARE WE?
>> SMOKED RED FISH CAKE.
NEW ORLEANS STYLE BARBECUE
SAUCE AND FINISH THAT TO BRING
IT ALL TOGETHER.
>> WHAT'S THIS PURPLE GUY?
>> THAT'S A PURPLE POTATO.
>> THEN OVER HERE, WE HAVE OUR
SHORT RIBS.
SHORT RIBS. ON OUR DINNER MENU, IT'S A
SUGAR CANE SHORT RIB.
WE HAVE BRAISED COLLAR GREENS
AND BACON TOMATO JAM.
ONE OF OUR DISHES IS OUR FILET
MIGNOT.
MIGNOT.
MIGNOT. >> EITHER I BLACKED OUT OR
DIDN'T GO TO THIS.
>> THIS IS OUR STRAWBERRY SHORT
CAKE.
CAKE.
CAKE. TAKES ABOUT 20 MINUTES.
FINISH WITH WHIPPED CREAM AND
POWDER SUGAR.
POWDER SUGAR. >> OH MY GOSH.
>> YEP.
>> YEP.
>> YEP. GOOD STUFF.
GOOD STUFF. >> I NEED YOU TO TALK.
I NEED TO HAVE A MOMENT.
WHAT ARE WE DEMOING HERE?
>> OUR SHRIMP CREOLE.
THIS IS OFFERED ON OUR DINNER
MENU.
MENU.
MENU. IT'S STEWED DOWN SHRIMP IN
TOMATO SAUCE.
TOMATO SAUCE. WE'RE GOING TO START WITH GULF
SHRIMP.
SHRIMP.
SHRIMP. I'M GOING TO PUT CREOLE
SEASONING ON IT.
WE'RE GOING TO POACH SHRIMP IN
SHRIMP STOCK.
SHRIMP STOCK. WE'RE GOING TO TAKE SHELLS AND
MAKE STOCK.
MAKE STOCK. WE'RE GOING TO THROW THAT IN,
CRANK UP THE HEAT ON THAT.
OKAY.
OKAY.
OKAY. WHILE THAT'S GOING, WE THROW IN
HOLY TRINITY, BELL PEPPERS,
ONIONS CELERY THAT WE LIGHTLY
ROASTED.
ROASTED.
ROASTED. WE HAVE A CREOLE TOMATO SAUCE
BASE WITH CHOPPED ROASTED
TOMATOES, LITTLE HOT SAUCE.
IT'S NOT OVERPOWERING WITH
SPICE.
SPICE.
SPICE. THAT'S GOING.
THAT'S GOING. WE HAVE BAY LEAVES THEN WE HAVE
GREEN ONIONS.
GREEN ONIONS. >> OKAY.
>> OKAY.
>> OKAY. >>> SO THIS JUST KIND OF STEWS
DOWN FOR ABOUT MAYBE 10 TO 15
MINUTES JUST UNTIL YOU COOK
THAT SHRIMP.
THAT SHRIMP. >> SO WE'RE ACTUALLY DOWNTOWN
NOW GUYS.
NOW GUYS.
NOW GUYS. THIS IS THE ONLY LOCATION,
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> THIS IS THE ONLY LOCATION.
WE HAVE OUR SISTER RESTAURANT
IN NEW ORLEANS.
THEY'RE OUT THERE IN NEW
ORLEANS.
ORLEANS.
ORLEANS. WE HAVE BRENNAN'S OF HOUSTON
WHICH IS COUSINS OF ALEX
BRENNAN.
BRENNAN.
BRENNAN. >> WE WILL KEEP IT IN THE
FAMILY.
FAMILY.
FAMILY. ALL RIGHT.
ALL RIGHT. SO NOW WHAT?
>> THAT'S GOING.
I HAVE A POT HERE THAT'S COMING
OUT TABLE SIDE WITH A BOWL.
THEN THE SAUCE IS ALREADY DONE
IN THIS COPPER POT.
>> ALL RIGHT.
SO WE SPOON IT OVER THE RICE.
>> DO WE MAKE RESERVATIONS IF I
WAKE UP AND LIKE I'M GOING
TODAY.
TODAY.
TODAY. DO
TODAY. DO I COME ON IN?
>> IN AUGUST, WE DO ENCOURAGE
RESERVATIONS.
RESERVATIONS. IF YOU ASK FOR MARGIE AT THE
FRONT, SHE CAN PROBABLY SEAT
YOU.
YOU.
YOU. >>
YOU. >> DID YOU HEAR THAT?
MARGIE IS THE ONE TO KNOW.
LAST YEAR Y'ALL WERE NUMBER TWO
FOR CONTRIBUTOR.
FOR CONTRIBUTOR. THOUSANDS OF DOLLARS YOU
CONTRIBUTED WELCOME PEOPLE IN.
WE WANT TO MAKE Y'ALL NUMBER
ONE THIS YEAR.
>> RIGHT.
>> RIGHT.
>> RIGHT. >> DID Y'ALL HEAR THAT?
>> COME ON OVER, ABSOLUTELY.
>> ALL RIGHT.
I'M GOING TO TRY THIS IN A
SECOND.
SECOND.
SECOND. SO GUYS, BRENNANS OF HOUSTON
NOW THROUGH SEPTEMBER 1st,
BRUNCH, LUNCH, DINNER.
ALL HAVE OFFERINGS THAT GO
TOWARD HOUSTON RESTAURANT WEEK
BENEFITING THE HOUSTON WEEK.
GO TO GREATDAYHOUSTON.COM.
THIS IS THE KIND OF PLACE THAT
MAKES ME AND MY PRAYERS SAY
JESUS, THANK YOU FOR GIVING ME